To prepare this course use young boletus. Clean the mushrooms and cut
them in pieces, then put them in a pot with oil, garlic and "nipitella".
Brown them slowly, add some tomato purée diluted in tepid water
and cook them for 10 minutes more.
Then add the potatoes and some more tepid water and cook slowly.
Text Tebaldo Lorini
Translated by Gianna Toni